1. In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes. 2. Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high. 3. Stir in barley, vinegar, salt and pepper. 4. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender. 5. Stir in turkey meat and continue to simmer just until soup is heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
